Gingerbread Caramel Corn

Makes about 10 cups caramel corn

10	cups popped, lightly salted popcorn (about 2/3 cup unpopped or 1 package [3-1/2 ounces] microwave popcorn)
1	cup lightly salted roasted cashews (optional)
1	cup packed dark brown sugar
1/2	cup butter
1/4	cup light corn syrup
1	teaspoon ground ginger
1	teaspoon ground cinnamon
1/2	teaspoon baking soda

Preheat oven to 250°F. Line 17X11-inch shallow roasting pan with foil or use disposable foil roasting pan.
Combine popcorn and cashews in prepared pan; set aside.
Combine sugar, butter and syrup in heavy 1-1/2- or 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Wash down sugar crystals with pastry brush, if necessary.
Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue boiling, without stirring, about 5 minutes or until sugar mixture reaches soft-crack stage (290°F) on candy thermometer. Remove from heat; stir in ginger, cinnamon and baking soda. Immediately drizzle sugar mixture slowly over popcorn mixture; stir until evenly coated.
Bake 1 hour, stirring quickly every 15 minutes. Transfer to large baking sheet lined with foil; spread caramel corn in single layer. Cool completely, about 10 minutes. Store in airtight container at room temperature.

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